Tuesday, March 22, 2011

Our Mangalitsa in Hongkong - 8 ½ Otto e Mezzo BOMBANA

At least for the next few days, you can our Mangalitsa pork at 8 ½ Otto e Mezzo BOMBANA in Hong Kong, a 2-Michelin starred restaurant.

Jason Lo from Waves Pacific tells me the chef is using the neck in a ragout, and that it is delicious. My remark: that's an expensive ragout. He might prefer to use the paletilla cut for the same dish; it is a lot cheaper.

Here's a short description of 8 ½ Otto e Mezzo BOMBANA, from a site that claims it is one of the top fifty restaurants in the world:
It’s probably the most exciting news in Hong Kong’s culinary scene in 2010—

Almost two years after the closure of the legendary Toscana at The Ritz Carlton Hong Kong, its former Executive Chef—Hong Kong’s very own “Best Italian chef in Asia” Umberto Bombana is back with his most personal and distinctive project ever—8 ½ Otto e Mezzo BOMBANA. Strategically located in the heart of Central in the elegant Alexandra House, the new project of the Italian maestro, also hailed as “King of White Truffles” has already become the hottest high-end fine dining spot in town.

The restaurant name, selected personally by Bombana as a tribute to his favorite Italian film director Federico Fellini’s 1963 autobiographical movie “8 ½”, is a celebration of both Italian lifestyle and art and an invitation to enjoy and discover life pleasures. As Fellini’s classic, the new spot promises to be chef Bombana’s masterpiece and another distinctive mark in his culinary career.

The new restaurant features a cozy lounge and bar area with wooden decorations and soft lightings. The warm and welcoming ambience makes it the right spot to enjoy the restaurant’s signature “Sweets and Tea” in the afternoon or a sumptuous “Milano Style Aperitivo” after a long day at work while admiring prestigious artworks by Popart creator Andy Warhol or Spanish master Pablo Picasso.

Focusing on genuine contemporary Italian cuisine, the new restaurant will offer a-la-carte menu for both lunch and dinner, while chef Bombana’s creations will be brilliantly revealed through the “Lunch 8 ½” and “Dinner 8 ½” menus regularly changing according to the best daily freshest produce to ensure the highest standard of quality. A look to the spacious walk-in wine cellar, collecting more than 2,000 bottles from all over the world, will make sure that guests will find the perfect pairing for their delicacies.

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